"It tastes old" is the most common coffee complaint in UK hospitality, and the most fixable.
Roasted coffee degrades from the day it's roasted. Distributor stock models mean beans can sit for weeks before they reach you, so the bag can be within its best-before date and still taste tired.
Packaging matters as much as time. A one-way valve and a proper barrier film hold aromatics; a thin bag or a hopper left half full overnight loses them fast.
The everyday killer is the hopper itself — beans exposed to air, light and machine warmth for days go flat much faster than beans left sealed in the bag.
Roast-to-order supply, smaller more frequent deliveries and hopper discipline together fix the overwhelming majority of staleness complaints.
Close enough to roast date that you're using them within their prime window — which is why a printed roast date matters more than a best-before.
No. Best-before is a safety and quality backstop measured in months; flavour peaks and fades long before it.
Only what you'll use that session. Overnight beans in an open hopper are the most common cause of a flat morning first cup.
It will if the current one is shipping warehoused stock. Ask for roast dates on your last three deliveries before deciding.
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